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Chocolate Beet Loaf
This sweet beet bread recipe proves that beets are just as versatile as apple or pumpkin puree. Roasted beets have a mild flavor that adds moisture to quick bread.
Prep Time 1 hour 15 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 30 minutes
Servings 1 loaf, 12 slices
Calories 340 kcal
Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup coconut oil
- 2 large eggs
- 1 cup pureed red beets 1 bunch, about 3 medium beets
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground clove
- zest of 1 orange
- 4 tablespoons unsweetened dutch cocoa powder
- 3 tablespoons almond milk
- 6 ounces half a bag bittersweet, semisweet or white chocolate chips
- pearl sugar optional topping
Instructions
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Prepare the beets: roast beets for 1 hour in a 400 degree oven until tender. Cool, peel and puree. This can be done a day ahead of time.
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For the cake, move the oven rack to middle position and preheat oven to 350°F.
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Line an 8- by 4-inch loaf pan with parchment paper so that the edges of the paper hang over the sides. Grease the unlined section of pan.
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Whisk sugar, oil, beet puree, eggs, zest and salt in a large bowl until combined. Add flour, baking soda, cinnamon, clove, cocoa and milk. Whisk until completely combined. Fold in chocolate chips.
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Spoon batter into pan. Sprinkle top with pearl sugar.
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Bake until top is just set and skewer inserted into the center comes out with some moist crumbs. 65 to 75 minutes. Let cool in pan and then transfer to wire rack.
Nutrition Facts
Chocolate Beet Loaf
Amount Per Serving (1 g)
Calories 340
* Percent Daily Values are based on a 2000 calorie diet.